scott123

Kelly has some very unique, inventive, and inspiring pies on there. Some really cool combinations I've never thought to try!

Best names ever! Come on, "Stinger Bell?" "The Cheek Corea?" A Peter Frampton reference? Fantastic! I know it's not a competition, but, if it was, I think Kelly would nudge out Paulie for the top spot for dish naming creativity.

Best names ever! Come on, "Stinger Bell?" "The Cheek Corea?" A Peter Frampton reference? Fantastic! I know it's not a competition, but, if it was, I think Kelly would nudge out Paulie for the top spot for dish naming creativity.

Sorry to burst your bubble Scott, but The Cheek Corea is from Paulie's menu in Greenpoint.

Paulie came up with the name of Hampden Comes Alive . Stinger Bell was from Jay Jerrier given in the comment section of a Slice thread about the Hampden location. So, I gots nothing........for now. --K

scott123

This would allow for the potential to operate the second oven at a lower temperature (600s) for square/sicilian pizzas. We'll have to wait and see if there are any slow nights and also take into account any increasing demand for square pies, once they are offered. It's nice to have some flexibility by having two ovens.

If you do end up using the Ferrara in the 600s, I would definitely talk to Frank over at Vesta, since Ferraras are notoriously finicky (floor recovery issues) at lower temperatures.

EDIT: The Ferrara ovens have gone through some changes recently. The shape of the exterior of the oven is clearly different and can be seen when looking at the oven at Paulie Gee's in Greenpoint and the ovens I have being shipped to me (with the Greenpoint model being more rounded above the entrance to the refractory chamber). The shelves are also different, with the tubular supports and circular platters to hold plates being replaced by a more streamlined shelf.

The oven at Pizzeria Bruno is the older model. I am not certain if the depth of the floor has been increased in the newer Ferarra models.....if it has then that may be why Omid thought he saw a noticeable difference in floor depth between Craig's oven and the (older) Ferrara model at Bruno,

This ignores the materials used to make up the cooking surface or biscotto and what is used for the insular materials below the cooking surface, which are of course vital factors as well. --K

Well, I'm wishing you the best, Kelly. Are the ovens going to be repaired or replaced, if you don't mind my asking? I've already checked out hotels in the area, for when you do open, so I can come and experience PG Hampden. I hope all will run smoothly in the near future.